Method (Serves 1)

  1. In a small bowl mix together the crème fraiche, lemon zest and black pepper and spread onto one slice of bread.
  2. Flake the mackerel on top then layer on the slices of tomatoes and the peppery watercress. Top with the other slice of bread and cook on the grill, at maximum temperature, for 2-3 minutes until the bread is toasted.


Tip: This recipe is great with tuna too.